| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed chicken stock stored below raw shrimp on the WIC. Observed seared tuna-not fully cooked-stored over RTE soup bags. CDI-PIC put stock on a RTE shelf above raw items and moved seared tuna to a bottom shelf, above raw but below RTE.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and mushrooms in boxes in the WIV stored over RTE soups and sauces. CDI-PIC changed storage order before EHS left. REPEAT. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed egg rolls-uncooked-in WIC, stacked high and covered, with cabbage and sprouts inside in WIC cooling from 52F to 50F in 1 hr. Not proper cooling rate or method. Observed a large portion of coleslaw at 52F in a large plastic container in the WIC made from yesterday. Observed tofu 49F, napa cabbage 45F, and waterchestnut/tofu mix from yesterday at 43F. CDI-PIC uncovered eggrolls, and voluntarily discarded other items. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the two prep lines and cold drawers by the grill out of tempertaure. Prep line includes: cabbage, shrimp, eggs, bean sprouts, tofu, garlic. Cold drawer: ribs, eggrolls, chicken. PIC explained all items are brought out in the morning from the WIC at 11am. Milk in server reach in was 45F-ambient air in unit was 30F. CDI-PIC moved items to cool in the WIC and voluntarily discarded milk. . REPEAT.
PIC explained the front prep line cooling units are connected. Needs to have repaired/replaced for proper cold holding. VR REQUIRED 7/23/2020
PIC did not sign due to covid protocols |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef in stock made yesterday with no date, chilli cups with no datemark. CDI-PIC proerply datemarked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed crab mix, and spicy tuna mix "cooling" at 47F/45F in a reach across from the grill. PIC explained they were made this morning. Observed noodles that were bagged and put in the WIC, with lid on that were 48F. Observed noodles being rehydrated with 120F and not properly cooled before being placed in the prep unit cold drawer-noodles were 49F and PIC said they were made yesterday. Noodles made today were allowed to cool with lid off. CDI-PIC moved crab mix and spicy tuna to the walk-in to cool, and voluntarily discarded noodles. Observed a large tub of tofu and waterchestnut mix, in plastic, covered made this morning at 50F. CDI-PIC showed employee to spread out food in thin sheet pan to allow for proper cooling. . REPEAT. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach come from behind prep unit table. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored inside of a plastic bin and plastic bin had black build-up on the inside. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored clean over the wash side of the 3-comp sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep units on front line not holding temperatures properly. PIC said prep unit 2 has a service request and they are not using that one currently. Water building up in prep unit 3 by the grill, and in the server station reach in. Reattach 3-comp sink and reseal. Reseal splash guard by the handsink on the back prep line. Door broken on reach in 3, making it difficult for unit to cold hold due to gap. Prep table needs to be re-attached and re-sealed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bar dishwasher that uses bleach and the bleach test strips have expired and are no longer reading properly. VR REQUIRED 7/23/2020. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build-up in prep unit gaskets and reach in at server station needs to be cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Obserevd areas of low grout near the server station. |